Spicy Pineapple Bacon Jam

Place the chopped bacon in a frying pan over high heat and fry until brown, crispy and resembling bacon bits. Transfer bacon bits to a paper towel to drain any excess oil. Depending on the fat content of your raw bacon you should have some oil left over in the pan (I use Canadian loin bacon that has less fat and more meat). Leave just enough oil in the pan and sauté chopped onion until soft and translucent.

Add the shredded garlic and chopped pineapples and stir until you start to smell the garlic, about one minute. Add the bacon, sugar, vinegar, pineapple juice, vodka and cayenne pepper. Stir this all together until the mixture begins to boil then turn the heat to low and let simmer until all the liquid has evaporated and you’re left with candied bacon. Maybe 10 to 15 minutes depending on your stove.

Once cooked, remove from the heat and sprinkle with black pepper then let cool for a bit. During this time you can wash dishes and clean up the kitchen.

Once cooled, stir in the honey then put the mixture into a food processor and pulse 10 times. Check inside and scrape the sides then pulse 10 times more. You want to make sure that all the pineapple and bacon bits are finely minced into even pieces.

You are going to get just a little bit more than a cup of jam. Pour into a jar and store in the refrigerator. It should keep in the refrigerator for up to two weeks, however, I doubt it will last that long.